Best 3 Caramel Pudding Pumpkin Cupcakes Hungry Girl Recipes

Indulge in the delightful symphony of flavors presented by Caramel Pudding Pumpkin Cupcakes, a captivating dessert that harmonizes the comforting taste of pumpkin with the velvety richness of caramel pudding. These cupcakes are not just an ordinary treat; they are an embodiment of culinary artistry, combining the familiar warmth of pumpkin spice with the lusciousness of caramel, resulting in a dessert that tantalizes taste buds and captivates hearts. This delectable recipe also includes variations such as Gluten-Free Caramel Pudding Pumpkin Cupcakes and Vegan Caramel Pudding Pumpkin Cupcakes, ensuring that everyone can partake in the irresistible charm of this dessert. Get ready to embark on a delightful baking adventure, transforming simple ingredients into an extraordinary confection that will leave you and your loved ones craving more.

Here are our top 3 tried and tested recipes!

PUMPKIN SALTED CARAMEL CUPCAKES

Pumpkin Salted Caramel Cupcakes image

A spiced pumpkin cupcake topped with salted caramel frosting, Rolos™, pecans and more caramel is the perfect autumn treat.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h40m

Yield 24

Number Of Ingredients 12

Ingredients

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 cup Libby's™ 100% Pure Pumpkin (from 15 oz can)
1/2 cup water
1/3 cup vegetable oil
4 eggs
2 teaspoons pumpkin pie spice
2 containers Betty Crocker™ Rich & Creamy vanilla frosting
1/2 cup salted caramel sauce
24 Hershey's Rolos® chocolates, unwrapped, quartered
1/2 cup coarsely chopped pecans, toasted
1/4 cup salted caramel sauce
Coarse sea salt, if desired

Steps:

Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
In large bowl, beat cake mix, pumpkin, water, oil, eggs, and pumpkin pie spice with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about two-thirds full).
Bake 14 to 19 minutes or until toothpick inserted in centers comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
In medium bowl ,mix frosting and 1/2 cup caramel sauce with spoon until well blended. Spoon frosting into large resealable freezer plastic bag; partially seal. Cut off bottom corner of bag. Pipe frosting on outside edge of cupcake and spiraling up toward center. Decorate with 4 Rolos™ pieces and 1 teaspoon pecans. Repeat steps to frost and decorate with each cupcake.
When ready to serve, drizzle 1/4 cup caramel sauce on cupcakes and sprinkle with sea salt, if desired. Store loosely covered at room temperature.

Nutrition Facts : Calories 340, Carbohydrate 52 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Servings, Sodium 260 mg, Sugar 38 g, TransFat 0 g

PUMPKIN PUDDING CUPCAKES

Pumpkin Pudding Cupcakes image

Another Hungry Girl recipe that I modified to meet my families needs. I left off the topping and substituted stevia & maple syrup for agave nectar.

Provided by Feeding my Family

Categories Dessert

Time 25m

Yield 12 cupcakes

Number Of Ingredients 8

Ingredients

2 cups yellow cake mix, moist style (1/2 of an 18.25-ounce box)
1 cup canned pumpkin puree
1/3 cup Egg Beaters egg substitute
2 tablespoons agave nectar
2 teaspoons cinnamon
1/8 teaspoon salt
1/3 cup water
olive oil flavored cooking spray

Steps:

Preheat oven to 350 degrees.
Combine all ingredients in a mixing bowl. Whip with a whisk or fork for 2 minutes until well blended.
Spray a 12-cup muffin pan with nonstick spray or line with baking cups. Evenly spoon batter into muffin cups.
Place pan in the oven and cook for about 12 minutes (until cupcakes have puffed up but still appear a little gooey on top).

PUMPKIN CARAMEL CUPCAKES

Pumpkin Caramel Cupcakes image

Not only do kids love to eat these cupcakes, they can help bake them, too. To make things even easier for them, we got the idea to dunk them in premade caramel apple dip instead of using frosting. -Donna Schaab, Belleville, Illinois

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 10

Ingredients

1 package yellow cake mix (regular size)
1 can (15 ounces) pumpkin
2/3 cup water
1/4 cup maple syrup
3 large eggs, room temperature
4 teaspoons sugar
4 teaspoons ground cinnamon
Dash salt
1 carton (16 ounces) caramel apple dip
Chocolate frosting and decorating icing, optional

Steps:

Preheat oven to 350°. Line 24 muffin cups with paper liners. Combine the first 8 ingredients. Beat on low speed 30 seconds; beat on medium 2 minutes., Fill prepared cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 18-22 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely., Frost cupcakes with caramel apple dip. Decorate, if desired, with frosting and decorating icing. Refrigerate leftovers.

Nutrition Facts : Calories 178 calories, Fat 5g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 242mg sodium, Carbohydrate 31g carbohydrate (22g sugars, Fiber 1g fiber), Protein 2g protein.

Tips:

To achieve a smooth and creamy caramel, use high-quality butter and sugar. Avoid stirring the caramel while it cooks, as this can cause it to crystallize.
For the smoothest pudding, strain the mixture before pouring it into the cupcake liners.
Allow the cupcakes to cool completely before frosting them. This will help the frosting to set properly.
If you don't have a piping bag, you can use a ziplock bag with the corner snipped off to pipe the frosting.
These cupcakes are best enjoyed fresh, but they can be stored in an airtight container in the refrigerator for up to 3 days.

Conclusion:

These Caramel Pudding Pumpkin Cupcakes are the perfect fall treat. They're moist, flavorful, and have a delicious caramel pudding center. They're also easy to make and can be dressed up or down for any occasion.